25 Brilliant Grilled Chicken Recipes for Every Occasion
Explore global marinades and pro tips for juicy, smoky poultry at backyard barbecues.
There’s something almost magical about perfectly grilled chicken. Whether you’re hosting a backyard barbecue, preparing a weeknight dinner, or craving bold flavors from around the world, grilled chicken offers endless possibilities. With the right techniques and recipes, you can transform simple chicken into a centerpiece worthy of any table. From smoky, spice-rubbed thighs to tangy, marinated wings and tender kabobs, our collection of 25 grilled chicken recipes gives you the inspiration, guidance, and flavor to become a grill master.
Why Grilled Chicken Deserves a Spotlight
Chicken is incredibly versatile, easily adopting the flavors of bold marinades, aromatic spices, and savory glazes. But on the grill, it truly shines — developing crisp, caramelized exteriors and juicy, smoky interiors. No matter your culinary preference, cooking skill level, or event, there’s a grilled chicken recipe on this list to suit your needs. Before we jump into the recipes, let’s explore some expert advice for grilling chicken like a pro.
Expert Tips for Juicy, Flavorful Grilled Chicken
- Use direct and indirect heat zones: Sear skin-on chicken pieces over high heat to crisp the skin, then finish them with indirect heat to prevent burning and ensure thorough cooking.
- Don’t rush boneless, skinless cuts: For breasts and thighs, consider pounding to an even thickness and using a two-zone fire to keep them moist.
- Marinate for flavor and moisture: Give chicken ample time to soak up the flavors of your marinade — as little as 30 minutes for small cuts, up to overnight for big pieces.
- Check for doneness: Use a meat thermometer. Chicken breast is safe at 150–155°F (allowing a 3-minute rest), thighs and legs benefit from going to 170–175°F for juiciness.
- Let it rest: Allow chicken to rest for a few minutes before cutting to retain juices.
Dynamic Grilled Chicken Recipes
Let’s explore a curated array of recipes arranged by type, technique, and global influence — each one tested to deliver maximum flavor and perfect texture.
1. Grilled “Barbecue” Chicken With Sauce
This American classic involves split chicken pieces cooked over indirect heat and brushed with tangy, tomato-based barbecue sauce for a sticky, smoky finish. The technique ensures deeply caramelized skin without burning the sauce. Serve with cornbread and coleslaw for the quintessential BBQ plate.
2. Peruvian-Style Grilled Chicken With Green Sauce (Pollo a la Brasa)
Inspired by the iconic Peruvian rotisserie, this recipe uses a garlicky, spiced marinade featuring ají amarillo paste, vinegar, cumin, and soy sauce. The result: deeply seasoned, juicy chicken with a crisp, smoky exterior. Don’t skip the creamy, herbaceous green sauce bursting with cilantro, jalapeños, and lime.
3. Thai-Style Grilled Chicken (Gai Yang) With Hot & Sweet Dipping Sauce
Noted for its fragrant marinade with garlic, cilantro stems, fish sauce, and white pepper, Gai Yang is all about complex flavors. Grill over moderate heat and serve with a tangy-sweet dipping sauce made from chili, vinegar, and sugar for balance.
4. Grilled Chicken Shawarma
This Middle Eastern favorite uses a bold marinade with yogurt, garlic, lemon, paprika, turmeric, and cumin. The yogurt tenderizes while the spices infuse. Serve sliced, wrapped in pita with pickles and tahini or garlic sauce for a street-food classic.
5. Tandoori-Style Grilled Chicken
Redolent of ginger, garlic, lemon juice, and Indian spices like coriander and Kashmiri chili powder, this style gets its scarlet hue from spices and sometimes a pinch of food coloring. Use bone-in thighs and legs for the juiciest result, and enjoy with cooling raita.
6. Vietnamese Lemongrass Grilled Chicken
A dazzling marinade of lemongrass, fish sauce, garlic, sugar, and black pepper transforms simple chicken thighs into a savory-sweet, lightly charred feast. Serve over a bowl of vermicelli noodles or as the protein for a Vietnamese-style rice bowl.
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7. Classic Italian Grilled Chicken Under a Brick (Pollo al Mattone)
This rustic favorite features butterflied (spatchcocked) whole chicken pressed flat with a heavy brick. The weight maximizes skin-to-grill contact for even cooking and irresistible crispness. Season with herbs, garlic, and lemon.
8. Honey-Mustard Grilled Chicken
Sweet and tangy meet smoky and savory: Tender chicken breasts or thighs marinated in a blend of Dijon mustard, honey, cider vinegar, and fresh herbs are grilled to perfection, then finished with an extra brush of honey-mustard glaze.
9. Grilled Chicken Kebabs with Vegetables
Kebabs shine with juicy chicken cubes marinated in olive oil, lemon, oregano, and garlic, then skewered with colorful bell peppers, onions, and zucchini. Turn frequently for an even char and serve with a garlicky yogurt sauce.
10. Jerk Chicken
This Caribbean specialty infuses chicken with a punchy marinade of scallions, allspice, thyme, Scotch bonnet peppers, cinnamon, and brown sugar. Grill over hardwood charcoal for authentic smokiness and offer with rice and peas.
11. Japanese Yakitori
Yakitori are skewers of chicken, usually thigh meat or assorted parts, basted in tare (a sweet-salty soy sauce glaze) as they grill over binchotan or other high-heat charcoal. Serve with cold beer and steamed rice.
12. Garlic and Herb Grilled Chicken Thighs
Simple yet irresistible, this recipe relies on the power of fresh herbs (parsley, rosemary, thyme), plenty of garlic, olive oil, and a good splash of lemon juice. Thighs stay juicy and flavorful, perfect for sandwiches or salads.
13. Harissa Grilled Chicken
This North African-inspired dish features a spicy-sweet paste of roasted peppers, garlic, spices, and olive oil that infuses chicken with smoky heat. Fantastic served with couscous and grilled summer vegetables.
14. Spicy Grilled Chicken Wings
Wings are marinated in a mixture of hot sauces, smoked paprika, and a touch of brown sugar, then crisped on the grill and tossed in more sauce. A hit for parties, especially when paired with celery sticks and blue cheese dip.
15. Coconut-Lime Grilled Chicken
A bright, tropical marinade of coconut milk, lime juice, ginger, and chiles makes for incredibly tender and fragrant grilled chicken. Ideal for serving with fragrant jasmine rice and mango salsa.
16. Indian-Style Grilled Chicken Tikka
Bite-sized pieces of chicken are marinated in yogurt with garam masala, turmeric, ginger, and garlic, then skewered and grilled until smoky and lightly charred. Serve with naan and cooling cucumber raita.
17. Simple Salt-and-Pepper Grilled Chicken
When quality chicken and perfect grilling technique come together, sometimes all you need is a good sprinkle of salt and freshly ground black pepper. This minimalist approach lets the pure flavor of the meat and smoky char shine.
18. Korean-Style Grilled Chicken (Dak Gogi)
Sticky, savory-sweet gochujang-based marinade caramelizes beautifully on the grill. Serve with sesame seeds and thinly sliced scallions, plus banchan (side dishes) and steamed rice.
19. Lemon-Oregano Grilled Chicken Breasts
A simple, Greek-inspired marinade of lemon, oregano, garlic, and olive oil keeps boneless breasts moist and flavorful. Serve with a crisp Greek salad or in pita sandwiches.
20. Balsamic Grilled Chicken
Chicken breasts or thighs take well to a tangy-sweet balsamic vinegar marinade with hints of garlic and brown sugar, resulting in a lightly glazed finish when caramelized over the flame.
21. Middle Eastern Za’atar Grilled Chicken
This recipe bathes chicken in olive oil and bright za’atar spice blend before grilling. Serve with sumac-dusted onions, labneh, and warm flatbread for an immersive meal.
22. Grilled Chicken Caesar Salad
Grilled chicken adds smoky depth to the classic Caesar. Toss chopped, grilled thighs or breasts with crisp romaine, croutons, Parmesan, and creamy anchovy dressing for a meal-worthy salad.
23. Adobo-Marinated Grilled Chicken
Soy sauce, vinegar, garlic, and black pepper form the backbone of this Filipino-inspired marinade. The result is juicy grilled chicken with a pleasant tang and deep umami flavor — fantastic with garlic fried rice.
24. Spiced Moroccan Grilled Chicken
Paprika, cumin, coriander, ginger, cinnamon, and preserved lemon form a heady spice blend that gives this chicken incredible aroma and zest. Pair it with herby couscous and harissa carrots.
25. Japanese Miso-Marinated Chicken
A mildly sweet marinade of white miso, mirin, sake, and sugar lusciously coats the chicken. Grill until caramelized for a complex umami flavor popular in Japanese izakayas.
How to Grill Chicken: A Step-by-Step Guide
| Cut | Grill Method | Tips |
|---|---|---|
| Boneless Breasts | Direct high heat, finish indirect | Pound to even thickness; marinate or brine; don’t overcook |
| Bone-In Thighs/Legs | Start skin-side down, then indirect | Grill skin to render fat; cook through with indirect; brush sauce at end |
| Wings | Medium direct or indirect | Toss in sauce post-grill for max crispness |
| Kebabs | Direct heat; turn often | Use uniform pieces; alternate with veggies |
| Whole Bird | Indirect; spatchcock for even cook | Press under a brick or weight; baste occasionally |
Flavor Boosters: Marinades, Rubs, and Sauces
- Marinades: Use acids (lime, vinegar, yogurt) for tenderness and aromatics (garlic, herbs, spices) for layering flavor.
- Rubs: Dry spice blends like jerk, za’atar, or Cajun seasoning add an instant punch before grilling.
- Sauces: From barbecue to green sauce, serve grilled chicken with a sauce for dippability and extra zing.
International Inspiration for Your Grill
Many cultures have perfected grilled chicken, each with its signature spices, marinades, and accompaniments. Let famous global styles inspire your next cookout for a delicious twist:
- Mexico: Try citrus-marinated pollo asado with charred corn and salsa.
- Brazil: Grilled chicken hearts, seasoned with salt, are a churrasco classic.
- Korea: Gochujang marinades pack spicy-sweet punch. Grill thinly sliced chicken thighs for quick, flavorful results.
- India: The yogurt- and spice-based tandoori preparations yield deep flavor and alluring aroma.
Frequently Asked Questions (FAQs)
Q: How do I make grilled chicken without drying it out?
Use marinades or brines to boost moisture, grill over a two-zone fire, and avoid overcooking by using a thermometer. Let chicken rest several minutes before slicing to retain juices.
Q: Should I remove the skin before grilling chicken?
Keeping the skin traps fat and moisture, gives delicious crispiness, and protects the meat from direct flame. If you prefer skinless, be sure to marinate or brine for moisture and grill quickly over moderate heat.
Q: Can I make these recipes with boneless, skinless chicken breasts?
Absolutely! But remember, breasts dry out more quickly. Pound to an even thickness, marinate for at least 30 minutes, and cook over moderate heat.
Q: What’s the best way to tell when grilled chicken is done?
Use a meat thermometer. The FDA recommends 165°F, but for juicier results, pull breasts at 150–155°F (allowing them to rest), and thighs at 170–175°F.
Conclusion: Take Your Grilling to the Next Level
With a world of flavors and a few key techniques, grilled chicken never needs to be boring. Whether you’re sticking to American classics or bringing international flair to your grill, these 25 recipes unlock incredible variety and taste. Experiment, have fun, and enjoy the delicious journey — your backyard (or stovetop grill) is now the gateway to global chicken perfection.
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